Name: Pearl barley risotto with roasted winter vegetables
Prep time: 10 min
Cook time: 55 min
Yield: 4
Cuisine: Italian
Ingredients: For the roasted vegetables; 1 medium carrot, sliced; 1 small celeriac (about 225g), peeled and cut into 2cm chunks; 1/2 small butternut squash, halved, peeled, seeded, and cut into 2cm chunks; 4 tbsp extra-virgin olive oil, divided; For the pearl barley risotto; 1L chicken or vegetable stock, homemade or low-sodium canned; 2 sprigs of fresh thyme; 6g salt, plus additional for seasoning; 200g pearl barley; 1/2 medium onion, chopped; 2 cloves garlic, smashed; 125ml dry white wine; 250g torn mustard greens (1 small bunch), if not available spinach is fine; Freshly ground black pepper; 100g freshly grated Parmesan, optional